Peach Habanero Salmon Bites
f you want to show off the range of the Sticky Situation box, put down the beef for a night and reach for the Kosmos Q Peach Habanero BBQ Sauce. That sweet-heat profile was built for salmon, where the peach plays off the richness of the fish and the habanero brings just enough backbite to keep every piece interesting.
Cut a skinless salmon fillet into two-inch cubes and pat them dry. Season all sides with a light coat of Bless Yer Heart BBQ Rub by The Spice Guy, then thread the cubes onto skewers or lay them on a grill-safe rack. Run your smoker or grill at 375°F.
Cook the bites for about eight to ten minutes, until the salmon firms up and hits 125-130°F internal. In the last few minutes, brush on a generous coat of the Peach Habanero sauce and let it set against the heat so it tacks up into a glossy glaze. A second brush right before you pull them deepens the color and the flavor.
Serve them straight off the skewer as an appetizer, or pile them over rice with a squeeze of lime for a full plate. Either way, they cook fast and disappear faster.
Pro Tip: 125-130°F pulls the salmon at a medium doneness, where the centers stay moist and buttery with just enough structure to hold together on the skewer. Salmon carries over a few degrees after it comes off the heat, so pull the bites right at 130°F rather than pushing them higher, otherwise they are going to dry out. If you like a little char, hit the glazed bites with 30 seconds directly over the flame before serving.
